There’s nothing better than a pile of fresh, healthy veggies to serve alongside your main course. This recipe incorporates tasty spring greens and sprouting broccoli with a zesty bay dressing. It’s quick, super simple and ideal for serving alongside roasted meat or veggie dinner options.
- 30g butter or 2tbsp olive oil
- 3 bay leaves, torn
- Juice of 1 lemon or 2tbsp sherry vinegar
- 400g sprouting broccoli
- 400g spring greens, hard central stem removed
Warm the butter or oil in a small pan with the bay leaves and lemon juice.
Meanwhile, boil or steam the broccoli and greens until tender. Drain well, arrange on a serving platter. Drizzle with dressing and season with freshly ground black pepper.
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If spring greens are out of season, you could substitute any other form of young cabbage, kale, or baby spinach instead.